As the weather begins to cool down, there’s nothing that warms me up better than a hot and spicy bowl of kimchi stew. So, I decided to try and make my own kimchi at home for the first time and was pleasantly surprised by how easy and delicious it was!
First, I found a recipe for cabbage kimchi that looked pretty simple. I gathered all the ingredients, including Napa cabbage, garlic, ginger, green onion, fish sauce, and Korean chili powder.
To start making the kimchi, I first soaked the cabbage in a salty brine solution for a few hours. Then, I mixed together all the other ingredients to create a paste, which I spread onto each cabbage leaf and rolled up.
Next, I placed the rolled cabbage leaves into a large glass jar, along with any leftover paste, and let it ferment for a few days at room temperature. It was really fun to see the kimchi change and develop in flavor over time.
Once the kimchi was ready, I decided to use it in a few different recipes. One of my favorites was a kimchi pork sandwich on a toasted rice bun. To make the sandwich, I first grilled some marinated pork slices and sliced up some cucumber and carrot.
Then, I toasted a rice bun and slathered it with a layer of gochujang (Korean chili paste) for extra spice. On top of the gochujang, I added a layer of my homemade kimchi, sliced pork, and then the cucumber and carrot. It was so delicious and flavorful!
Another great way to use kimchi is in a stir fry. I chopped up some kimchi and mixed it with sliced beef, mushrooms, and green onion. I then stir-fried it all together with some soy sauce and sesame oil for a quick and easy weeknight dinner.
Overall, I was really impressed with how easy it was to make my own kimchi at home and how delicious it turned out. I can’t wait to keep exploring different ways to use this versatile and flavorful ingredient in my cooking.
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